Sonoma Chicken Salad Sandwich Recipes
SONOMA CHICKEN SALAD SANDWICH RECIPE - (4.4/5)
Provided by á-1088
Number Of Ingredients 16
Steps:
- In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. DRESSING: In a separate mixing bowl whisk together all ingredients until well blended. Pour dressing over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.
SONOMA CHICKEN SALAD
After having the Sonoma Chicken Salad at Costco I was on a search to find a recipe to duplicate the taste. I found a good recipe on Wholefoods.com and tweaked it a bit. Of course, it's not exactly the same but I think it is very close. My sister says it reminds her of thanksgiving.
Provided by mamadelogan
Categories < 60 Mins
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
- When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.
SONOMA CHICKEN SALAD
A classic adapted from The Whole Foods Market Cookbook. I believe they use a conola oil mayonnaise, but I think any good quality brand will do. You can, also, try it with grilled chicken.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
- When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Nutrition Facts : Calories 480.5, Fat 27.3, SaturatedFat 3.7, Cholesterol 107, Sodium 472.3, Carbohydrate 26, Fiber 2.3, Sugar 16, Protein 34.4
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- In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
- Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
- Remove cooked chicken breasts from pan, cool at room temperature for 20 minutes, then cover and refrigerate until cold.
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